INSPECTION REPORT Health Protection JCHW-CCHSCT

PREMISES NAME Thali Sweets and Restaurant		Tel: (604) 581-5657 Fax:
PREMISES ADDRESS 102 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE March 14, 2022	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Manoj Singh or Uday Singh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two knives were stored between two prep tables. Corrective Action(s): Discontinue the practice of storing utensils between prep tables. This area cannot be properly cleaned and sanitized on a regular basis. Knives were removed and washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Food was stored in opened metal cans. 2) Pot of syrup and pan of sauce was stored of the floor. 3) Sweets in the front were unprotected from customer contamination. Corrective Action(s): 1) Once canned food items are opened, the contents must be transferred into food grade containers with proper protection to prevent potential contamination of foods. Food items were transferred to food grade containers at the time of inspection. 2) Discontinue the practice of storing foods on the floor to prevent potential contamination of foods. Foods were moved off the floor at the time of inspection. 3) Ensure foods are protected from potential contamination. Foods were covered in plastic wrap at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish was thawing at room temperature. Fish was taken out to thaw this morning. Corrective Action(s): Frozen foods must be thawed in a refrigerator at 4C or less or under cold running water to prevent the growth of pathogens and or the formation of toxins. Fish was returned to the cooler at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving units in the walk-in cooler were lined in cardboard. Corrective Action(s): Facility should not be lining shelving unit in cardboard - this affects air circulation. If shelving units are lined, materials must be smooth, non-absorbent, and easily cleanable. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail and spray bottle with blue solution were unlabelled. Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels fade/wear off, containers need to be relabelled. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Plastic grocery bags were used to store food - in direct contact with the food items. Corrective Action(s): Discontinue the practice of reusing plastic bags to store foods. Plastic bags can be used once and must be discarded. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-Walk-in cooler was at 1C. -Prep cooler was at 4C (top and bottom). -Front cooler was at 4C. -Chest freezers and upright freezer were less than -18C. -Sauces made the previous night were rapidly cooled and were at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was at 200ppm. -Manual slicer disassembled for cleaning and sanitizing after each use. -Food processor blades were clean and sanitary. -General sanitation good at the time of inspection. -Facility previously had a pest issue - pest control services have visited the facility. Minor evidence of previous pest in the facility. Clean pest droppings and monitor for continued pest activity and contact pest control services as needed -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until May 21, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.